When I’m tired of eating meat and eggs all of the time, I turn to stuff mushrooms. Portobellos are so versatile and make a wonderful base to serve gobs of melted cheese. You can forgo the spinach-ricotta mixture and simply top with tomato sauce and cheese, if you like, for a pseudo-pizza, but these are so delicious I’d try them at least once.
Even better, you can always stuff just two of the caps with the ricotta mixture, and make “pizzas” out of the others. Save the remaining ricotta and use it as a filling for omelets the next day – it’s spectacular.